Avocado with Lemon and Olive Oil
Because this recipe is so simple, using excellent ingredients is important. Choose a ripe avocado that gives slightly when pressed. Use smooth, richly flavored extra-virgin olive oil, and splurge on good sea salt; we recommend Fleur de Sel. Serve with toasted rustic bread, and let guests spread the avocado on it as they would fresh butter.
- Total Time:
- Servings: 4
Photography: WILLIAM MEPPEM
Source: Martha Stewart Living, July Summer 2005
- 2 ripe Hass avocados
- 2 tablespoons extra-virgin olive oil, or to taste
- 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
- Sea salt and freshly ground pepper
Halve avocados lengthwise. Twist halves to separate them, and remove pits. Run a large spoon between the flesh and skin, scooping out the flesh in one piece; discard skins. Slice into wedges, and place avocados on a serving platter. Drizzle with oil and lemon juice. Season with salt and pepper. Serve at room temperature.